Kitchen Basics

12 Kitchen Tools You Should Toss Right Now

Posted by Leslie Wu on May 17, 2017

Dare to declutter this season and tackle that one drawer clogged with the results of gadget giving gone wrong. Take a look at these 12 single-use kitchen gizmos you can (and should) do without, and the everyday replacements you probably already own.

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Slap Chopper

<p>The star of late-night infomercials, many hand choppers are bulky, difficult to clean and, even worse, provide an uneven result with a combination of large and mashed small bits of whatever unfortunate vegetable has been subjected to its tender mercies.</p>
<p><strong>Substitute:</strong> A basic chef’s knife will give you more control over the size and consistency of your chop, with no slapping required. Bone up on your knife skills with these <a href="http://www.foodnetwork.ca/shows/top-chef-canada/blog/five-all-star-knife-skills-every-cook-should-know/" target="_blank"><strong>Five All-Star Knife Skills Every Cook Should Know</strong></a>.</p>

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Egg Separator

<p>People turn to egg separators with vents to drain the white from the yolk, but why not save yourself some washing up with two sets of tools you’ve already got in your kitchen?</p>
<p><strong>Substitute:</strong> When it comes to eggs, you’ve got a built-in separator: you can easily use the eggshell to part the yolk and whites. Unsure about your egg juggling skills? Use well-washed hands instead to strain the yolk from the whites.</p>

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Egg Poacher

<p>Unless you're slinging enough eggs to make a diner short order cook proud, chances are, you don’t need to buy a specialized egg poaching tool, either as an insert or an electrically powered gadget.</p>
<p><strong>Substitute:</strong> A shallow pan, water just below the boiling point and a splash of vinegar to keep the eggs contained are all you need for picture-perfect poached eggs. Place the egg into a ramekin before decanting it into the water if you’re worried you’ll crack under pressure.</p>

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Bread Maker

<p>This one can go either way: for rushed cooks or those who want a set-it-and-forget-it method for fresh baked bread may find these machines indispensable. But baking bread in the oven lets you determine the shape and size, as well as filling your house with a delicious bakery smell.</p>
<p><strong>Substitute:</strong> If you’re convinced that kneading bread is beyond your expertise, take baby steps with this easy <a href="http://www.foodnetwork.ca/kitchen-basics/blog/weekend-project-how-to-make-bread/" target="_blank"><strong>pita bread recipe</strong></a>, which can be done with a stand mixer or by hand. Or, split the difference and use the bread machine to do the kneading of the dough, then tip it out and bake it in the oven.</p>

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Corn Stripper

<p>In the summertime, when corn is abundant and thoughts turn to corn pudding, bread or other applications where you need kernels, there’s no need to purchase a specific tool.</p>
<p><strong>Substitute:</strong> Trim an inch off the end of the cob to give yourself a flat surface (if needed), and use a wide, flat bottomed bowl to catch the kernels as you run a serrated bread knife down the sides of the cob. Easy peasy!</p>

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Garlic Press or Peeler

<p>There are any number of garlic presses, rollers, peelers and gadgets on the market right now, and all of them trade off convenience for sticky, hard-to-clean messes later on.</p>
<p><strong>Substitute:</strong> If you’re really adverse to peeling garlic by hand, some Asian supermarkets will sell peeled garlic in packages — any excess can be crushed and made into a compound butter to put in the freezer for steaks or garlic bread. A simple crush and press method with a chef’s knife will slip the skins off garlic easily, and you can give the knife blade a bit more grip when mincing with a sprinkle of salt on the chopped garlic.</p>

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Hamburger Press

<p>You've gone to the effort of making your own burgers — why squeeze them into submission with a plastic hamburger press?</p>
<p><strong>Substitute:</strong> Clean and slightly damp hands (to prevent sticking) are the best tools in your burger arsenal: you can feel how much the meat is compressing and gently form patties. For the truly squeamish, sheer plastic gloves can be used, if needed.</p>

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Avocado Slicer/Mango Splitter

<p>With a few simple tricks, avocados and mangoes are a breeze to slice, rather than using a specialized tool.</p>
<p><strong>Substitute:</strong> A flexible, medium sized knife. For avocados, cut them in half lengthwise through the flesh to the pit, then cut each half into quarters. Keeping the fruit together, rotate each quarter around the pit slightly (like a Rubik’s cube), then pull each quarter away from the pit, remove the skin and slice as needed. For mangoes, peel and cut through the mango lengthwise, gliding the knife around the pit on each side. Slice each half into strips or chunks.</p>

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Bagel Slicer

<p>Surely, you don’t need a measure to cut a bagel in half, do you?</p>
<p><strong>Substitute:</strong> A firm hand on top of the bagel and a knife sliced horizontally through the middle. A bread knife will give you slightly more control and a board or plate will catch crumbs.</p>

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Baby Food Maker

<p>Depending on how much food you’re looking to stock away for the baby, it might be tempting to get a specialized tool to make life easier. But chances are, you’ve got the equivalent already in your kitchen, and it can be used for other things once your little one grows up.</p>
<p><strong>Substitute:</strong> A food processor or blender will make short work of junior’s boiled carrots, peas or even meat.</p>

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Pasta Measure

<p>If you’ve got some loose change lying around, there’s no need for this gadget to measure spaghetti.</p>
<p><strong>Substitute:</strong> Conventional wisdom says that the diametre of a quarter roughly equals two ounces of spaghetti, or one cup of cooked pasta — a perfect serving for one person.</p>

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Dressing Measure/Emulsifier

<p>Especially for a basic vinaigrette, there’s no need to have a specific salad dressing bottle with measurements or an included whisk.</p>
<p><strong>Substitute:</strong> A clean jar and a 3:1 ratio of oil to vinegar (those who prefer more acidity can adjust the ratio closer to 2:1). Add mustard if you like, salt, freshly ground pepper and give it all a brisk shake.</p>
<p><em>Leslie Wu is a Toronto-based food and travel writer, editor and explorer. Follow her on Twitter at @leslie_wu.</em></p>